Compositions for the reduction of the perception of oral malodor

Abstract

The present disclosure relates to oral malodor counteracting compositions comprising one or more particular aldehydes, one or more particular alcohols, and an ingestibly acceptable carrier. Methods of use of the said oral malodor counteracting compositions are also described herein.

Description

[0001] Firmenich SA

[0002] COMPOSITIONS FOR THE REDUCTION OF THE PERCEPTION OF ORAL MALODOR

[0003] Field of the Disclosure

[0004] The present disclosure relates to the field of oral care. Specifically, the present disclosure relates to oral malodor counteracting compositions comprising one or more particular aldehydes, one or more particular alcohols, and an ingestibly acceptable carrier. Methods of use of the said oral malodor counteracting compositions are also described herein.

[0005] Background

[0006] More than 30% of the global population have experienced or are experiencing oral malodor problems, such as halitosis. Halitosis, or “bad breath”, is a result of byproducts of bacterial metabolism. This type of malodor can generally be reduced by mechanical oral hygiene processes, such as brushing, flossing, and rinsing.

[0007] Chemical anti-bacterial agents, such as zinc salts, cetylpyridinium chloride, or triclosan, which kill bacteria and / or prevent or reduce their regrowth may also be used. However, such anti-bacterial agents can impart bitter, medicinal, or metallic tastes, which are undesirable. Undesirable tastes can often lead users to develop an aversion to the use of such products, causing them to use the products with sub-optimal frequency.

[0008] U.S. Patent 9,408,810 (Conover) describes the use of a combination of ionone, irone, and cyclamen aldehyde with zinc salt and a natural as an odor neutralizing compound without bactericidal agents for the purpose of oral odor control. However, the presence of zinc salt may lead to an undesirable off-taste.

[0009] There is an ongoing need for oral malodor counteracting compositions that can reduce or inhibit the perception of oral malodor while also reducing the need for ingredients that produce undesirable off-tastes.Firmenich SA

[0010] Summary of the Disclosure

[0011] The following aspects of the present disclosure seek to address one or more of the problems described hereinabove.

[0012] In a first aspect, the present disclosure relates to an oral malodor counteracting composition comprising:

[0013] a) one or more aldehydes of formula R1CHO, wherein R1 is a linear or branched C3-C12 alkyl group or a linear or branched C6-C12 alkenyl group, each optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups;

[0014] b) one or more alcohols of formula R2OH, wherein R2 is a linear or branched C1-C12 alkyl group or a linear or branched C2-C12 alkenyl group, each optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups; and

[0015] c) an ingestibly acceptable carrier.

[0016] In a second aspect, the present disclosure relates to a flavored product, typically oral care product, comprising the oral malodor counteracting composition described herein.

[0017] In a third aspect, the present disclosure relates to a method of reducing or inhibiting the perception of oral malodor in a subject, the method comprising exposing the subject to the oral malodor counteracting composition or the flavored product described herein.

[0018] In a fourth aspect, the present disclosure relates to use of the oral malodor counteracting composition or the flavored product described herein for reducing or inhibiting the perception of oral malodor in a subject.Firmenich SA

[0019] Brief Description of the Figures

[0020] FIG. 1 shows the MO intensity of MO reconstitution alone, MO reconstitution and model flavor with or without oral MOC key according to some aspects of the present disclosure, and model flavor alone.

[0021] FIG. 2 shows the overall intensity of MO reconstitution alone, MO reconstitution and model flavor with or without oral MOC key according to some aspects of the present disclosure, and model flavor alone.

[0022] FIG. 3 shows the malodor intensity reduction of MO intensity by an oral MOC key according to some aspects of the present disclosure and comparative compositions.

[0023] FIG. 4 shows the malodor intensity reduction of MO intensity by another oral MOC key according to some aspects of the present disclosure and comparative compositions.

[0024] Detailed Description

[0025] The following detailed description sets forth various aspects and embodiments provided herein. The description is to be read from the perspective of the person of ordinary skill in the relevant art. Therefore, information that is well known to such ordinarily skilled artisans is not necessarily included. It would be apparent to ordinarily skilled artisans that the various aspects and embodiments provided herein may be combined in any manner without departing from the spirit of the disclosure.

[0026] The following terms and phrases have the meanings indicated below, unless otherwise provided herein. This disclosure may employ other terms and phrases not expressly defined herein. Such other terms and phrases have the meanings that they would possess within the context of this disclosure to those of ordinary skill in the art. In some instances, a term or phrase may be defined in the singular or plural. In such instances, it is understood that any term in the singular may include its plural counterpart and vice versa, unless expressly indicated to the contrary. Unless defined otherwise, all technical and scientific terms used herein have the sameFirmenich SA

[0027] meaning as is commonly understood by one of skill in the art to which this specification pertains.

[0028] As used herein, the terms “a”, “an”, or “the” means “one or more” or “at least one” unless otherwise stated.

[0029] While compositions and methods are described in terms of “comprising,” “containing,” or “including” various components or steps, the compositions and methods can also “consist essentially of” or “consist of” the various components, substances and steps. As used herein the term “consisting essentially of” shall be construed to mean including the listed components, substances or steps and such additional components, substances or steps which do not materially affect the basic and novel properties of the composition or method. In some embodiments, a composition in accordance with embodiments of the present disclosure that “consists essentially of” the recited components or substances does not include any additional components or substances that alter the basic and novel properties of the composition.

[0030] It should be understood that any numerical range recited herein is intended to include all sub-ranges subsumed therein. For example, a range of “1 to 10” is intended to include all sub-ranges between and including the recited minimum value of 1 and the recited maximum value of 10; that is, having a minimum value equal to or greater than 1 and a maximum value of equal to or less than 10. Because the disclosed numerical ranges are continuous, they include every value between the minimum and maximum values. Unless expressly indicated otherwise, the various numerical ranges specified in this application are approximations.

[0031] As used herein, and unless otherwise indicated, the term “about” or “approximately” means an acceptable error for a particular value as determined by one of ordinary skill in the art, which depends in part on how the value is measured or determined. In certain embodiments, the term “about” or “approximately” means within 1 , 2, 3, or 4 standard deviations. In certain embodiments, the term “about” or “approximately” means within 50%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.05% of a given value or range.Firmenich SA

[0032] Throughout the present disclosure, various publications may be incorporated by reference. Should the meaning of any language in such publications incorporated by reference conflict with the meaning of the language of the present disclosure, the meaning of the language of the present disclosure shall take precedence, unless otherwise indicated.

[0033] As used herein, “solvate” means a compound formed by the interaction of one or more solvent molecules and one or more compounds described herein. In some embodiments, the solvates are ingestibly acceptable solvates, such as hydrates.

[0034] The phrase “free of” means that there is no external addition of the indicated material and that there is no detectable amount of the material that may be observed by analytical techniques known to the ordinarily-skilled artisan, such as, for example, gas or liquid chromatography, spectrophotometry, optical microscopy, and the like.

[0035] The term “substantially free” as used herein refers to the presence of no more than 0.05%, preferably no more than 0.01%, and more preferably no more than 0.001%, of an indicated material in a composition, by total weight of such composition.

[0036] The term “essentially free” as used herein means that the indicated material is not deliberately added to the composition, or typically not present at analytically detectable levels. It is meant to include compositions whereby the indicated material is present only as an impurity of one of the other materials deliberately added.

[0037] As used herein, “Ca to Cb” or “Ca-b” in which “a” and “b” are integers, refer to the number of carbon atoms in the specified group. That is, the group can contain from “a” to “b”, inclusive, carbon atoms. Thus, for example, a “Ci to C4 alkyl” or “C1-4 alkyl” group refers to all alkyl groups having from 1 to 4 carbons, that is, CH3-, CH3CH2-, CH3CH2CH2-, (CH3)2CH-, CH3CH2CH2CH2-, CH3CH2CH(CH3)- and (CH3)3C-.

[0038] As used herein, “alkyl” means a straight (linear) or branched hydrocarbon chain that is fully saturated (i.e. , contains no double or triple bonds). In some embodiments, anFirmenich SA

[0039] alkyl group has 1 to 20 carbon atoms (whenever it appears herein, a numerical range such as “1 to 20” refers to each integer in the given range; e.g., “1 to 20 carbon atoms” means that the alkyl group may consist of 1 carbon atom, 2 carbon atoms, 3 carbon atoms, etc., up to and including 20 carbon atoms, although the present definition also covers the occurrence of the term “alkyl” where no numerical range is designated). The alkyl group may also be a medium size alkyl having 1 to 9 carbon atoms. The alkyl group could also be a lower alkyl having 1 to 4 carbon atoms. The alkyl group may be designated as “C1-4 alkyl” or similar designations. By way of example only, “C1-4 alkyl” indicates that there are one to four carbon atoms in the alkyl chain, i.e. , the alkyl chain is selected from the group consisting of methyl, ethyl, propyl, iso-propyl, n-butyl, iso-butyl, sec-butyl, and t-butyl. Typical alkyl groups include, but are in no way limited to, methyl, ethyl, propyl, isopropyl, butyl, isobutyl, tertiary butyl, pentyl, hexyl, heptyl, octyl, nonyl, decyl, undecyl, dodecyl, and the like. Unless indicated to the contrary, the term “alkyl” refers to a group that is not further substituted.

[0040] As used herein, the term "alkenyl" means an unsaturated straight (linear) or branched hydrocarbon chain having one or more double bonds. In some embodiments, an alkenyl group has 1 to 20 carbon atoms (whenever it appears herein, a numerical range such as “1 to 20” refers to each integer in the given range; e.g., “1 to 20 carbon atoms” means that the alkyl group may consist of 1 carbon atom, 2 carbon atoms, 3 carbon atoms, etc., up to and including 20 carbon atoms, although the present definition also covers the occurrence of the term “alkenyl” where no numerical range is designated). The alkenyl group may also be a medium size alkenyl having 2 to 9 carbon atoms. The alkenyl group could also be a lower alkenyl having 2 to 4 carbon atoms. The alkyl group may be designated as “C2-4 alkenyl” or similar designations. By way of example only, “C2-4 alkenyl” indicates that there are two to four carbon atoms in the alkenyl chain, i.e., the alkenyl chain is selected from the group consisting of ethenyl (vinyl), n-propenyl, iso-propenyl, and allyl. Other exemplary alkenyl groups include, but are not limited to, 3,7-dimethyl-6-octenyl, dodecenyl, 2,6-nonadienyl, 2,6-dimethyl-5-heptenyl, and the like. Unless indicated to the contrary, the term “alkenyl” refers to a group that is not further substituted.Firmenich SA

[0041] As used herein, the term "aryl" means a monovalent unsaturated hydrocarbon radical containing one or more six-membered carbon rings in which the unsaturation may be represented by three conjugated double bonds. Aryl radicals include monocyclic aryl and polycyclic aryl. “Polycyclic aryl” refers to a monovalent unsaturated hydrocarbon radical containing more than one six-membered carbon ring in which the unsaturation may be represented by three conjugated double bonds wherein adjacent rings may be linked to each other by one or more bonds or divalent bridging groups or may be fused together. Examples of aryl radicals include, but are not limited to, phenyl, methylphenyl, isopropylphenyl, tert-butylphenyl, methoxyphenyl, dimethylphenyl, trimethylphenyl, chlorophenyl, trichloromethylphenyl, triisobutyl phenyl, anthracenyl, naphthyl, phenanthrenyl, fluorenyl, and pyrenyl. Unless indicated to the contrary, the term “aryl” refers to a group that is not further substituted.

[0042] As used herein, “optionally” means that the subsequently described event(s) may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event does occur one or more times.

[0043] As used herein, “or” is to be given its broadest reasonable interpretation, and is not to be limited to an either / or construction. Thus, the phrase “comprising A or B” means that A can be present and not B, or that B is present and not A, or that A and B are both present. Further, if A, for example, defines a class that can have multiple members, e.g., A1 and A2, then one or more members of the class can be present concurrently.

[0044] As used herein, “for example,” “for instance,” “such as,” or “including” are meant to introduce examples that further clarify more general subject matter. Unless otherwise expressly indicated, such examples are provided only as an aid for understanding embodiments illustrated in the present disclosure and are not meant to be limiting in any fashion. Nor do these phrases indicate any kind of preference for the disclosed embodiment.

[0045] In the first aspect, the present disclosure relates to an oral malodor counteracting composition comprising:Firmenich SA

[0046] a) one or more aldehydes of formula R1CHO, wherein R1 is a linear or branched C3-C12 alkyl group or a linear or branched C6-C12 alkenyl group, each optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups;

[0047] b) one or more alcohols of formula R2OH, wherein R2 is a linear or branched C1-C12 alkyl group or a linear or branched C2-C12 alkenyl group, each optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups; and

[0048] c) an ingestibly acceptable carrier.

[0049] The oral malodor counteracting composition according to the present disclosure comprises, as component (a), one or more aldehydes of formula R1CHO. R1 is a linear or branched C3-C12 alkyl group or a linear or branched C6-C12 alkenyl group, each optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups.

[0050] In an embodiment, R1 may be Rasuch that component (a) comprises at least one aldehyde of formula RaCHO, wherein Rais a linear or branched C3-C12 alkyl group, optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups.

[0051] In an embodiment, Rais a propyl, hexyl, octyl, nonyl, decyl, undecyl, or dodecyl group, each optionally substituted with one or more substituents selected from the group consisting of methyl, OH, and isopropylphenyl. In an embodiment, Rais a propyl, hexyl, octyl, decyl, undecyl, or dodecyl group, each optionally substituted with one or more substituents selected from the group consisting of methyl, OH, and isopropylphenyl. In an embodiment, Rais a propyl, octyl, decyl, undecyl, or dodecyl group, each optionally substituted with one or more substituents selected from the group consisting of methyl, OH, and isopropylphenyl.

[0052] The number of aldehydes of formula RaCHO is not particularly limited. However, in an embodiment, the composition comprises at least two, typically at least 3, moreFirmenich SA

[0053] typically at least 4, aldehydes of formula RaCHO. In another embodiment, the composition comprises at least 5 aldehydes of formula RaCHO.

[0054] In an embodiment, R1 may be Rb such that component (a) comprises at least one aldehyde of formula RbCHO, wherein Rb is a linear or branched C6-C12 alkenyl group, optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups.

[0055] In an embodiment, Rb is a hexenyl, heptenyl, octenyl, nonadienyl, decenyl, or dodecenyl group, each optionally substituted with one or more methyl groups. In an embodiment, Rb is a heptenyl, octenyl, nonadienyl, or dodecenyl group, each optionally substituted with one or more methyl groups.

[0056] The number of aldehydes of formula RbCHO is not particularly limited. However, in an embodiment, the composition comprises at least two aldehydes of formula RbCHO.

[0057] The composition may comprise a combination of aldehydes of formula RaCHO and aldehydes of formula RbCHO. In a particular embodiment, the composition comprises at least 5 aldehydes of formula RaCHO and at least one aldehyde or at least two aldehydes of formula RbCHO. In an embodiment, the composition comprises at least 4 aldehydes of formula RaCHO and at least one aldehyde of formula RbCHO.

[0058] In an embodiment, the composition comprises one or more aldehydes selected from the group consisting of 3,7-dimethyl-6-octenal, (2E)-2-dodecenal, (2E,6Z)-2,6-nonadienal, (4Z)-4-dodecenal, octanal, nonanal, decanal, undecanal, 3-(4-isopropylphenyl)-2-methylpropanal, 7-hydroxy-3,7-dimethyloctanal, 2,6-dimethyl-5-heptenal, and any combination thereof. In a particular embodiment, the composition comprises one or more aldehydes selected from the group consisting of octanal, decanal, undecanal, 3-(4-isopropylphenyl)-2-methylpropanal, 7-hydroxy-3,7-dimethyloctanal, 2,6-dimethyl-5-heptenal, and any combination thereof.Firmenich SA

[0059] In an embodiment, the composition comprises one or more aldehydes selected from the group consisting of 3,7-dimethyl-6-octenal, (2E)-2-dodecenal, (2E,6Z)-2,6-nonadienal, (4Z)-4-dodecenal, octanal, decanal, undecanal, 3-(4-isopropylphenyl)-2-methylpropanal, 7-hydroxy-3,7-dimethyloctanal, 2,6-dimethyl-5-heptenal, and any combination thereof. In a particular embodiment, the composition comprises one or more aldehydes selected from the group consisting of octanal, decanal, undecanal, 3-(4-isopropylphenyl)-2-methylpropanal, 7-hydroxy-3,7-dimethyloctanal, 2,6-dimethyl-5-heptenal, and any combination thereof.

[0060] The amount of the one or more aldehydes of formula R1CHO present in the composition is not particularly limited. However, in an embodiment, the one or more aldehydes of formula R1CHO is present in the composition in an amount of from 0.01 % to 15%, typically 0.5% to 15%, more typically 5% to 10%, by weight relative to the total weight of the composition. In an embodiment, the one or more aldehydes of formula R1CHO is present in the composition in an amount of from 0.01% to 5%, typically 0.02% to 1 %, typically 0.03% to 0.1 %, by weight relative to the total weight of the composition. In an embodiment, the one or more aldehydes of formula R1CHO is present in the composition in an amount of from 1% to 15%, typically 5% to 15%, by weight relative to the total weight of the composition.

[0061] In an embodiment, the composition comprises octanal, decanal, undecanal, 3-(4-isopropylphenyl)-2-methylpropanal, 7-hydroxy-3,7-dimethyloctanal, and 2,6-dimethyl-5-heptenal, wherein the sum of the amounts of octanal, decanal, undecanal, 3-(4-isopropylphenyl)-2-methylpropanal, 7-hydroxy-3,7-dimethyloctanal, and 2,6-dimethyl-5-heptenal is from 5% to 10%, by weight relative to the total weight of the composition.

[0062] In an embodiment, the composition comprises octanal, decanal, undecanal, 7-hydroxy-3,7-dimethyloctanal, and 2,6-dimethyl-5-heptenal, wherein the sum of the amounts of octanal, decanal, undecanal, 7-hydroxy-3,7-dimethyloctanal, and 2,6-dimethyl-5-heptenal is from 5% to 10%, typically 6% to 9%, by weight relative to the total weight of the composition.Firmenich SA

[0063] In an embodiment, the composition comprises 1% to 5% octanal, 1% to 5% decanal, 1% to 5% undecanal, 0.1% to 1% 7-hydroxy-3,7-dimethyloctanal, and 0.1% to 1% 2,6-dimethyl-5-heptenal, wherein the sum of the amounts of octanal, decanal, undecanal, 7-hydroxy-3,7-dimethyloctanal, and 2,6-dimethyl-5-heptenal is from 5% to 10%, typically 6% to 9%, by weight relative to the total weight of the composition.

[0064] In an embodiment, the composition comprises nonanal in an amount of from 0.03% to 0.1 %, by weight relative to the total weight of the composition.

[0065] The oral malodor counteracting composition according to the present disclosure comprises, as component (b), one or more alcohols of formula R2OH. R2 is a linear or branched C1-C12 alkyl group or a linear or branched C2-C12 alkenyl group, each optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups.

[0066] In an embodiment, R2 is Rasuch that component (b) comprises one or more alcohols of formula RaOH, wherein Rais a linear or branched C1-C12 alkyl group, optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups.

[0067] In an embodiment, Rais methyl, ethyl, propyl, hexyl, heptyl, octyl, nonyl, decyl, group, each optionally substituted with one or more substituents selected from methyl and phenyl groups. In an embodiment, Rais an ethyl or propyl group, each optionally substituted with one or more substituents selected from methyl and phenyl groups.

[0068] In an embodiment, the composition comprises one or more alcohols selected from the group consisting of 3,7-dimethyl-6-octen-1-ol, 3-phenyl-1 -propanol, 2-phenylethanol, and any combination thereof. In a particular embodiment, the composition comprises one or more alcohols selected from the group consisting of 3-phenyl-1 -propanol, 2-phenylethanol, and any combination thereof.

[0069] In an embodiment, R2 is Rb such that component (b) comprises one or more alcohols of formula RbOH, wherein Rb is a linear or branched C2-C12 alkenyl group, eachFirmenich SA

[0070] optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups.

[0071] In an embodiment, Rb is a propenyl, hexenyl, octenyl, octadienyl, or nonadienyl, each optionally substituted with one or more methyl, OH, or phenyl groups.

[0072] In an embodiment, the composition comprises 3,7-dimethyl-2,6-octadien-1-ol.

[0073] The composition may comprise a combination of alcohols of formula RaOH and alcohols of formula RbOH.

[0074] The amount of the one or more alcohols of formula R2OH present in the composition is not particularly limited. However, in an embodiment, the one or more alcohols of formula R2OH is present in the composition in an amount of from 0.5% to 30%, typically 0.5% to 15%, more typically 1% to 10%, still more typically 1% to 5%, by weight relative to the total weight of the composition. In an embodiment, the one or more alcohols of formula R2OH is present in the composition in an amount of from 20% to 30%, typically 25% to 30%, by weight relative to the total weight of the composition.

[0075] In an embodiment, the composition comprises 3-phenyl-1 -propanol and 2-phenylethanol, wherein the sum of the amounts of 3-phenyl-1 -propanol and 2-phenylethanol is from 1 % to 5%, by weight relative to the total weight of the composition.

[0076] In an embodiment, the composition comprises 1% to 4% 3-phenyl-1 -propanol and 0.1 to 1% 2-phenylethanol, wherein the sum of the amounts of 3-phenyl-1 -propanol and 2-phenylethanol is from 1 % to 5%, by weight relative to the total weight of the composition.

[0077] In an embodiment, the composition comprises 3,7-dimethyl-6-octen-1-ol, 3,7-dimethyl-2,6-octadien-1-ol, and 2-phenylethanol, wherein the sum of the amounts of 3,7-dimethyl-6-octen-1-ol, 3,7-dimethyl-2,6-octadien-1-ol, and 2-phenylethanol isFirmenich SA

[0078] from 20% to 30%, typically 25% to 30%, by weight relative to the total weight of the composition.

[0079] In an embodiment, the composition comprises 10% to 20% 3,7-dimethyl-6-octen-1-ol, 1% to 5% 3,7-dimethyl-2,6-octadien-1-ol, and 5% to 10% 2-phenylethanol, wherein the sum of the amounts of 3,7-dimethyl-6-octen-1-ol, 3,7-dimethyl-2,6-octadien-1-ol, and 2-phenylethanol is from 20% to 30%, typically 25% to 30%, by weight relative to the total weight of the composition.

[0080] As used herein, the term “carrier” denotes a usually inactive accessory substance, such as solvents, binders, or other inert medium, which is used in combination with components (a) and (b). The term “carrier” as used herein includes, but is not limited to, ingestibly acceptable carrier. The term “ingestibly acceptable” means that the indicated material can be taken by mouth whether intended for consumption or not.

[0081] Exemplary ingestibly acceptable carriers include, but are not limited to, water, ethanol, n-propyl alcohol (1 -propanol), isopropyl alcohol (2-propanol), butylene glycol, glycerol, 1,3-propanediol, vegetable oils, olive oil, soy oil, canola oil, cottonseed oil, com oil, peanut oil, persic oil, sesame oil, fractionated coconut oil, , triacetin, tributyrin, triglycerides, medium chain triglycerides, ethyl levulinate, butyl stearate, triethyl citrate, diethyl succinate, diethyl malonate, acetic acid, lactic acid, benzyl alcohol, tetrahydrofurfural alcohol, D-limonene, y-valerolactone, butyrolactone, propylene glycol (monopropylene glycol), polyethylene glycol, polypropylene glycol, ethyl lactate, or combinations thereof.

[0082] In an embodiment, the ingestibly acceptable carrier is selected from the group consisting of monopropylene glycol, medium chain triglycerides, typically a mixture of Cs and C10 triglycerides, and any mixture thereof.

[0083] In an embodiment, the ingestibly acceptable carrier is present in an amount of at least 50% by weight, relative to the total weight of the composition. In a further embodiment, the ingestibly acceptable carrier is present in an amount of from 50% to 90%, typically 70% to 90%, by weight, relative to the total weight of the composition.Firmenich SA

[0084] The oral malodor counteracting composition according to the present disclosure may further comprise one or more flavorings, or any other additives described in H.

[0085] Mitchell, Sweeteners and Sugar Alternatives in Food Technology, Blackwell Publishing Ltd, 2006. As used herein, the term “flavorings” includes those flavors known to those of ordinary skill in the art, such as natural and artificial flavors.

[0086] Unless otherwise stated, “flavoring” and the term “flavoring agent” are used interchangeably. These flavorings may be chosen from synthetic flavor oils and flavoring aromatics or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, and combinations thereof. Non-limiting representative flavor oils include spearmint oil, cinnamon oil, oil of Wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil. Further useful flavorings are artificial, natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth. Other potential flavors include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, a oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a camomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a peri Ila flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemary flavor, a bayleaf flavor, and a wasabi (Japanese horseradish) flavor; alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, a gin flavor, and a liqueur flavor; floral flavors; and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor, and a tomato flavor. These flavoring agents may be used in liquid or solid form and may be used individually orFirmenich SA

[0087] in admixture. Commonly used flavors include mints such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, whether employed individually or in admixture. Flavors may also provide breath freshening properties, particularly the mint flavors when used in combination with cooling agents.

[0088] Other useful flavorings include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, methyl dihydrojasmonate, and so forth may be used. Generally, any flavoring or food additive such as those described in Chemicals Used in Food Processing, publication 1274, pages 63-258, by the National Academy of Sciences, may be used.

[0089] Further useful flavorings include, but are not limited to, benzyl acetate, 2-phenylethyl acetate, 1 -phenylethyl acetate, (1S,2S,4S)-1 ,7,7-trimethylbicyclo[2.2.1]heptan-2-ol, (1S,2R,4S)-1 ,7,7-trimethylbicyclo[2.2.1]heptan-2-ol, ethyl butanoate, (2E)-1 -(2,6,6-trimethy 1-1 -cyclohexen-1 -yl)-2-buten-1 -one, 2-methoxy-4-(2-propen-1 -yl)phenol, benzyl formate, 2-phenylethyl formate, 2-sec-butylcyclohexanone, (2RS,5SR)-5-methyl-2-(2-propanyl)cyclohexanone, (2RS,5RS)-5-methyl-2-(2-propanyl)cyclohexanone, methyl 2-(methylamino)benzoate, 1-(2-naphthyl)ethenone, (1R,4R,6S,10S)-4,12,12-trimethyl-9-methylene-5-oxatricyclo[8.2.0.0~4,6~]dodecane, (4R,4aS,6R)-4,4a-dimethyl-6-(1-propen-2-yl)-4, 4a, 5,6,7, 8-hexahydro-2(3H)-naphthalenone, patchouli oil, (3E)-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-one, 6-methyl-5-hepten-2-one, 2-octanone, 2-undecanone, 2-heptanone, and any combination thereof. These listings of flavorings are merely exemplary and are not meant to limit either the term “flavoring” or the scope of the disclosure generally.

[0090] In an embodiment, the oral malodor counteracting composition further comprises one or more flavoring agents, typically eucalyptus oil, methyl dihydrojasmonate, or a combination thereof.

[0091] In an embodiment, the oral malodor counteracting composition further comprises one or more flavoring agents selected from the group consisting of benzyl acetate, 2-phenylethyl acetate, (2E)-1-(2,6,6-trimethyl-1 -cyclohexen-1 -yl)-2-buten-1 -one, 2-Firmenich SA

[0092] methoxy-4-(2-propen-1 -yl)phenol, (2RS,5SR)-5-methyl-2-(2-propanyl)cyclohexanone, (2RS,5RS)-5-methyl-2-(2-propanyl)cyclohexanone, (3E)-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-one, and combinations thereof.

[0093] Ionones, including alpha- beta- and gamma-ionones, as well as irones have been disclosed, for example, in U.S. Patent 9,408,810, as being useful against oral malodor. However, the oral malodor counteracting composition according to the present disclosure are free of ionones, irones, and any combination thereof.

[0094] The amount of the one or more flavoring agents present in the composition is not particularly limited. However, in an embodiment, the one or more flavoring agents is present in the composition in an amount of from 0.1% to 30%, typically 0.5% to 15%, more typically 1 % to 10%, by weight relative to the total weight of the composition. In some embodiments, the one or more flavoring agents are present in an amount of from 0.3% to 25%, by weight relative to the total weight of the composition. In an embodiment, the one or more flavoring agents are present in an amount of from 0.2% to 15%, typically 10% to 15%, more typically 10% to 11%, by weight relative to the total weight of the composition. In another embodiment, the one or more flavoring agents are present in an amount of from 0.3% to 23%, typically 20% to 23%, by weight relative to the total weight of the composition.

[0095] In an embodiment, the oral malodor counteracting composition comprises 0.1% to 1% benzyl acetate, 0.1% to 1% 2-phenylethyl acetate, 1% to 5% (2E)-1 -(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-buten-1-one, 0.1% to 1% 2-methoxy-4-(2-propen-1-yl)phenol, 15% to 20% of a mixture of (2RS,5SR)-5-methyl-2-(2-propanyl)cyclohexanone and (2RS,5RS)-5-methyl-2-(2-propanyl)cyclohexanone, and 0.1% to 1% (3E)-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-one, by weight relative to the total weight of the composition.

[0096] In some embodiments, the oral malodor counteracting composition described herein may be provided in a flavoring concentrate formulation, e.g., suitable for subsequent processing to produce a ready-to-use (i.e. , ready-to-serve) product. By “a flavoring concentrate formulation”, it is meant a formulation which should be reconstituted with one or more diluting medium to become a ready-to-use composition. The term “ready-to-use composition” is used herein interchangeably with “ingestibleFirmenich SA

[0097] composition”, which denotes any substance that, either alone or together with another substance, can be taken by mouth whether intended for consumption or not. In one embodiment, the ready-to-use composition includes a composition that can be directly consumed by a human or animal. The flavoring concentrate formulation is typically used by mixing with or diluted by one or more diluting medium, e.g., any consumable or ingestible ingredient or product, to impart or modify one or more flavors to the diluting medium. Such a use process is often referred to as reconstitution. The reconstitution can be conducted in a household setting or an industrial setting. For example, a frozen fruit juice concentrate can be reconstituted with water or other aqueous medium by a consumer in a kitchen to obtain the ready-to-use fruit juice beverage. In another example, a soft drink syrup concentrate can be reconstituted with water or other aqueous medium by a manufacturer in large industrial scales to produce the ready-to-use soft drinks. Since the flavoring concentrate formulation has the flavoring agent or flavor modifying agent in a concentration higher than the ready-to-use composition, the flavoring concentrate formulation is typically not suitable for being consumed directly without reconstitution. There are many benefits of using and producing a flavoring concentrate formulation. For example, one benefit is the reduction in weight and volume for transportation as the flavoring concentrate formulation can be reconstituted at the time of usage by the addition of suitable solvent, solid or liquid.

[0098] In certain embodiments, the flavoring concentrate formulation is a non-naturally-occurring product, such as a composition specifically manufactured for the production of a flavored product, such as food or beverage product. In an embodiment, the flavoring concentrate formulation comprises i) compounds as disclosed and described herein, individually or in combination; ii) a carrier; and iii) optionally at least one adjuvant. The carrier is a defined herein. In some embodiments, the carrier is the same as the diluting medium for reconstituting the flavoring concentrate formulation; and in other embodiments, the carrier is different from the diluting medium.

[0099] The term “adjuvant” denotes an additive which supplements, stabilizes, maintains, or enhances the intended function or effectiveness of the active ingredient, such as the ingredients of the taste-modifying compositions. In one embodiment, the at leastFirmenich SA

[0100] one adjuvant comprises one or more flavoring agents. The flavoring agent may be of any flavor known to one skilled in the art or consumers, such as the flavor of chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof. In another embodiment, the at least one adjuvant comprises one or more sweeteners. The one or more sweeteners can be any of the sweeteners described in this application. In another embodiment, the at least one adjuvant comprises one or more ingredients selected from the group consisting of an emulsifier, a stabilizer, an antimicrobial preservative, an antioxidant, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Pat. No. 6,468,576, the content of which is hereby incorporated by reference in its entirety for all purposes.

[0101] In an embodiment, the flavoring concentrate formulation can be in a form selected from the group consisting of liquid including solution and suspension, solid, foamy material, paste, gel, cream, and a combination thereof. In an embodiment, the flavoring concentrate formulation is in form of a liquid, including aqueous-based and nonaqueous-based. In some embodiments, the flavoring concentrate formulation can be carbonated or non-carbonated.

[0102] The flavoring concentrate formulation may further comprise a freezing point depressant, nucleating agent, or both as the at least one adjuvant. The freezing point depressant is an ingestibly acceptable compound or agent which can depress the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than the liquid or solvent without the freezing point depressant. In addition to depressing the onset freezing point, the freezing point depressant may also lower the water activity of the flavoring concentrate formulation. The examples of the freezing point depressant include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyol, e.g., glycerol, and combinations thereof. The nucleating agent denotes an ingestibly acceptable compound or agent which is able to facilitate nucleation. The presence of nucleating agent in the flavoring concentrate formulation can improve the mouthfeel of frozen slushes and to help maintain theFirmenich SA

[0103] physical properties and performance of the slush at freezing temperatures by increasing the number of desirable ice crystallization centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0104] In an embodiment, the flavoring concentrate formulation is formulated to have a low water activity for extended shelf life. Water activity is the ratio of the vapor pressure of water in a formulation to the vapor pressure of pure water at the same temperature. In an embodiment, the flavoring concentrate formulation has a water activity of less than about 0.85. In another embodiment, the flavoring concentrate formulation has a water activity of less than about 0.80. In another embodiment, the flavoring concentrate formulation has a water activity of less than about 0.75.

[0105] In the second aspect, the present disclosure relates to a flavored product, typically oral care product, comprising the oral malodor counteracting composition described herein.

[0106] The amount of the oral malodor counteracting composition present in the flavored product is not particularly limited. However, in an embodiment, the oral malodor counteracting composition is present in the flavored product in an amount of from 0.1 % to 20%, typically 1 % to 15%, by weight relative to the total weight of the flavored product.

[0107] In certain embodiments, the one or more aldehydes of formula R1CHO is present in the flavored product in an amount of from 0.005% to 0.2%, typically 0.05% to 0.1%, by weight relative to the total weight of the flavored product.

[0108] The amount of the one or more alcohols of formula R2OH present in the composition is not particularly limited. However, in an embodiment, the one or more alcohols of formula R2OH is present in the composition in an amount of from 0.005% to 0.2%, typically 0.01% to 0.1%, more typically 0.01% to 0.05%, by weight relative to the total weight of the flavored product.Firmenich SA

[0109] The flavored products can include a variety of other suitable ingredients commonly used in flavored products, such as the flavorings and carriers already disclosed and described. Other suitable ingredients include, but are not limited to, lactones, sweeteners, binders, cooling agents, and the like.

[0110] In some embodiments, the flavored product comprises a lactone. Any suitable lactone or combination of lactones can be used. In some embodiments, the lactone comprises a lactone ring having from 3 to 8 members in the ring, such as a 3-membered lactone ring, a 4-membered lactone ring, a 5-membered lactone ring, a 6-membered lactone ring, a 7-membered lactone ring, or an 8-membered lactone ring.

[0111] In some embodiments, the lactone comprises a 5-membered lactone ring with or without an unsaturated bond (excluding the unsaturation in the oxo substituent on the ring), such as a carbon-carbon double bond. In some embodiments, the lactone comprises a 5-membered lactone ring including at least one unsaturated bond (for example, one carbon-carbon double bond). Non-limiting examples of lactones comprising a 5-membered lactone ring having at least one unsaturated bond include angelica lactone alpha, angelica lactone beta, mint lactone, 5,5-dimethyl-2(5H)-furanone, 5-ethyl-2(5H)-furanone, 5-pentyl-2(5H)-furanone, 5-hexyl-2(5H)-furanone, 5-pentyl-2(3H)-furanone, 4-methyl-3-pentyl-2(5H)-furanone, and 2(5H)-furanone. In some embodiments, the lactone comprises a 5-membered lactone ring without any unsaturated bonds. Non-limiting examples of such lactones include butyrolactone gamma, valerolactone gamma, hexalactone gamma, heptalactone gamma, octalactone gamma, undecalactone gamma, decalactone gamma, dihydrojasmone lactone, and dihydromintlactone (3,6-dimethyl-hexahydro- 2(3H)-benzofuranone).

[0112] In some embodiments, the lactone comprises a 6-membered lactone ring with or without an unsaturated bond. In some embodiments, the lactone comprises a 6-membered lactone ring including at least one unsaturated bond. Non-limiting examples of lactones comprising a 6-membered lactone ring having at least one unsaturated bond include 5-2-decenolactone, coumarin, and 6-methylcoumarin. In some other embodiments, the lactone includes a 6-membered lactone ring without any unsaturated bonds. Non-limiting examples of lactones including a 6-memberedFirmenich SA

[0113] lactone ring without any unsaturated bonds include decalactone delta, dodecalactone delta, and cyclohexyl lactone.

[0114] In some embodiments, the flavored product comprises a sweetener, such as a low-calorie or zero-calorie sweetener. Examples of suitable sweeteners are set forth in greater detail below.

[0115] For example, in some embodiments, the flavored product comprises a caloric sugar, such as sucrose, glucose, fructose (e.g., in the form of high-fructose com syrup), or any combination thereof. In some embodiments, the flavored product comprises one or more rebaudiosides (such as rebaudioside A, rebaudioside D, rebaudioside E, rebaudioside M, or any combination thereof). In some embodiments, the flavored product comprises one or more high-intensity artificial sweeteners, such as acesulfame potassium, cyclamate, and the like. In some other embodiments, the flavored product comprises one or more low-calorie carbohydrates or sugar alcohols, such as allulose, xylitol, erythritol, and the like. In some other embodiments, the flavored product comprises mogrosides, for example, as monk fruit juice or extract, or as one or more of mogroside III, mogroside IV, mogroside V, siamenoside I, isomogroside V, mogroside IVE, isomogroside IVE, isomogroside IV, mogroside IIIE, 11 -oxomogroside V, the 1 ,6-alpha isomer of siamenoside I, and any combinations thereof. Additional mogroside compounds that may be suitably included in the flavored product are described in U.S. Patent Application Publication No.

[0116] 2017 / 0119032.

[0117] Various other sweeteners may also be included in the flavored product. Non-limiting examples include D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinose, D-turanose, D-leucrose, isomalt, lactitol, mannitol, sorbitol, maltodextrin, saccharin, alitame, cyclamic acid, tagatose, maltose, galactose, mannose, lactose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated starch hydrolyzate (HSH), chemically modified mogrosides (such as glucosylated mogrosides), carrelame and other guanidine-based sweeteners, honey, Jerusalem artichoke syrup, licorice root, luo han guo (fruit, powder, or extracts), lucuma (fruit, powder, or extracts), maple sap (including, for example, sap extracted from Acer saccharum, Acer nigrum, Acer rubrum, Acer saccharinum, Acer platanoides, Acer negundo, AcerFirmenich SA

[0118] macrophyllum, Acer grandidentatum, Acer glabrum, Acer mono), maple syrup, maple sugar, walnut sap (including, for example, sap extracted from Juglans cinerea, Juglans nigra, Juglans ailatifolia, Juglans regia), birch sap (including, for example, sap extracted from Betula papyrifera, Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifoHa, Betula pendula), sycamore sap (such as, for example, sap extracted from Platanus occidentalis), ironwood sap (such as, for example, sap extracted from Ostrya virginiana), mascobado, molasses (such as, for example, blackstrap molasses), molasses sugar, monatin, monellin, cane sugar (also referred to as natural sugar, unrefined cane sugar, or sucrose), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also referred to as tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar, crystalline juice crystals, caramel, carbitol, carob syrup, castor sugar, hydrogenated starch hydrolates, hydrolyzed can juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arrope, syrup, P-4000, acesulfame potassium (also referred to as acesulfame K or ace-K), alitame (also referred to as aclame), advantame, baiyunoside, benzamide derivatives, bernadame, canderel, carrelame and other guanidine-based sweeteners, vegetable fiber, corn sugar, coupling sugars, curculin, cyclamates, cyclocarioside I, demerara, dextran, dextrin, diastatic malt, dulcin, sucrol, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucin, gluconic acid, glucono-lactone, glucosamine, glucoronic acid, glycerol, glycine, glycyphillin, glycyrrhizin, glycyrrhetic acid monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, gynostemma, hernandulcin, isomerized liquid sugars, jallab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, lugduname, guanidine, falernum, mabinlin I, mabinlin II, maltol, maltisorb, maltodextrin, maltotriol, mannosamine, miraculin, mizuame, mogrosides (including, for example, mogroside IV, mogroside V, and neomogroside), mukurozioside, nano sugar, naringin dihydrochalcone, neohesperidine dihydrochalcone, nib sugar, nigero-oligosaccharide, norbu, orgeat syrup, osladin, pekmez, pentadin, periandrin I, perillaldehyde, perillartine, petphyllum, phenylalanine, phlomisoside I, phlorodizin, phyllodulcin, polyglycitol syrups, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refiners syrup, rub syrup, rubusoside, selligueain A, shugr, siamenoside I, siraitia grosvenorii,Firmenich SA

[0119] soybean oligosaccharide, Splenda, SRI oxime V, steviol glycoside, steviolbioside, stevioside, strogins 1 , 2, and 4, sucronic acid, sucrononate, sugar, suosan, phloridzin, tetrasaccharide, threitol, treacle, trilobtain, tryptophan and derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, volemitol, birch syrup, assugrin, and combinations or blends of any two or more thereof.

[0120] The flavored product can, in certain embodiments, comprise any additional ingredients or combination of ingredients as are commonly used in flavored products, including, but not limited to:

[0121] acids, including, for example citric acid, phosphoric acid, ascorbic acid, sodium acid sulfate, lactic acid, or tartaric acid;

[0122] bitter ingredients, including, for example caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi);

[0123] coloring agents, including, for example caramel color, Red #40, Yellow #5, Yellow #6, Blue #1, Red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, turmeric curcumin, or titanium dioxide;

[0124] preservatives, including, for example sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfate, sorbic acid, or benzoic acid; antioxidants including, for example ascorbic acid, calcium disodium EDTA, alpha tocopherols, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate;

[0125] vitamins or functional ingredients including, for example resveratrol, Co-Q10, omega 3 fatty acids, theanine, choline chloride (citocoline), fibersol, inulin (chicory root), taurine, panax ginseng extract, guanana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-glucoronolactone, inositol, bioflavonoids, Echinacea, ginko biloba, yerba mate, flax seed oil, garcinia cambogia rind extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyrodixine HCI (vitamin B6), cyanoobalamin (vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, cupric sulfate, folic acid, ferricFirmenich SA

[0126] pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate;

[0127] clouding agents, including, for example ester gum, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB);

[0128] buffers, including, for example sodium citrate, potassium citrate, or salt; flavors, including, for example propylene glycol, ethyl alcohol, glycerine, gum Arabic (gum acacia), maltodextrin, modified com starch, dextrose, natural flavor, natural flavor with other natural flavors (natural flavor WONF), natural and artificial flavors, artificial flavor, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or

[0129] starches and stabilizers, including, for example pectin, xanthan gum, carboxylmethylcellulose (CMC), polysorbate 60, polysorbate 80, medium chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starch, gum Arabic (gum acacia), inulin, or carrageenan.

[0130] The flavored product can have any suitable pH when dissolved or suspended in aqueous media, e.g., from lower pH to neutral pH. The lower and neutral pH includes, but is not limited to, a pH from 1.5 to 9.0, or from 2.5 to 8.5; from 3.0 to 8.0; from 3.5 to 7.5; and from 4.0 to 7.

[0131] The flavored product set forth according to any of the foregoing embodiments, also include, in certain embodiments, one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., hesperetin, naringenin, etc.), compounds that block bitterness, compounds that enhance umami, compounds that reduce sourness or licorice taste, compounds that enhance saltiness, compounds that enhance a cooling effect, or any combinations of the foregoing.

[0132] In some embodiments, flavored product disclosed herein comprise one or more sweetness enhancing compounds. Such sweetness enhancing compounds include, but are not limited to, naturally derived compounds, such as hesperitin, naringenin,Firmenich SA

[0133] rhoifolin, licorice-derived glucuronates, aromadendrin-3-O-acetate, flavonols, flavonoids, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,541,421; 8,815,956; 9,834,544; 8,592,592; 8,877,922; 9,000,054; and 9,000,051 , as well as U.S. Patent Application Publication No. 2017 / 0119032. Some suitable examples include: 3-((4-amino-2,2-dioxo-1H-benzo[c][1 ,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl-N-propyl-propanamide, N-(1 -((4-amino-2,2-dioxo-1 H-benzo[c][1 ,2,6]-thiadiazin-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, or any combination thereof. In some embodiments, the flavored product comprises compounds such as 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1 H)-one, or a salt thereof (such as a hydrochloride salt).

[0134] In some further embodiments, the flavored products disclosed herein comprise one or more other umami or kokumi enhancing compounds. Such umami enhancing compounds include, but are not limited to, naturally derived compounds, such as ericamide, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,735,081; 8,124,121 ; and 8,968,708.

[0135] In some further embodiments, flavored products disclosed herein comprise one or more bitterness blocking compounds. Such bitterness blocking compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,076,491; 8,445,692; and 9,247,759.

[0136] In some further embodiments, flavored products disclosed herein comprise one or more mouthfeel modifying compounds. Such mouthfeel modifying compounds include, but are not limited to, tannins, cellulosic materials, bamboo powder, and the like.

[0137] In some further embodiments, flavored products disclosed herein comprise one or more flavor masking compounds. Such flavor masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungus, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like.Firmenich SA

[0138] In some embodiments, the flavored products disclosed herein comprise one or more cooling agents or compounds. Exemplary cooling compounds include, but are not limited to, compounds selected from the group consisting of: (-)-menthol, N-ethyl-p-menthyl-3-carboxamide, cubebol, isopulegol, 3-(L-menthoxy) propane-1 ,2-diol, cis / trans-p-menthane-3,8-diol, 3-(L-menthoxy)-2-methylpropane-1 ,2-diol, 2-[2-(p-menthan-3-yloxy)ethoxy]ethanol, menthoxyethanol, (1 R,2R,4R)-1 -(2-hydroxy-4-methylcyclohexyl)ethenone, (1 R,2R,5R)-N-ethyl-5-methyl-2-(prop-1 -en-2-yl)-cyclohexanecarboxamide, N-(3-hydroxy-4-methoxyphenyl)-2-isopropyl-5,5-dimethyl-cyclohexanecarboxamide, N-[4-(cyanomethyl)phenyl]-2-isopropyl-5,5-dimethyl-cyclohexanecarboxamide, N-(2-Hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethyl-cyclohexane-1 -carboxamide, L-menthol lactate, (-)-menthyl ethylene glycol carbonate, (-)-menthone 1 ,2-glycerol ketal, D / L-menthone 1 ,2-glycerol ketal, (-)-menthyl 1 -propylene glycol carbonate, (-)-menthyl 2-propylene glycol carbonate, D / L-menthyl 1 -propylene glycol carbonate, D / L-menthyl 2-propylene glycol carbonate, (1 R,2S,5R)-N-(4-methoxyphenyl)-5-methyl-2-(1 -methylethyl)cyclohexanecarboxamide, menthyl ethylamido oxalate, (E)-3-benzo[1 ,3]dioxol-5-yl-N,N-diphenyl-2-propenamide, 3,4-methylenedioxycinnamic acid, N,N-diphenylamide, N,N-dimethyl (-)-menthyl succinimide, (1 R,2S,5R)-N-(4-(carbamoylmethyl)phenyl)-menthylcarboxamide, (-)-menthyl pyrrolidone carboxylate, L-phenylephrine p-menthane carboxamide, (1 R,2S,5R)-N-(4-(cyanomethyl)-phenyl)menthylcarboxamide, (1 R,2S,5R)-N-(2-(pyridin-2-yl)ethyl)menthylcarboxamide, 6-isopropyl-3,9-dimethyl-1 ,4-dioxaspiro[4.5]decan-2-one, (1 R,2R,4S)-dihydroumbellulol, N-ethyl-p-menthane-3-carboxamide, 2-isopropyl-N,2,3-trimethylbutyramide, ethyl 3-(p-menthane-3-carboxamido)acetate, N-ethyl-2,2-diisopropylbutanamide, N-(1,1-dimethyl-2-hydroxyethyl)-2,2-dimethylbutanamide, N-cyclopropyl-5-methyl-2-isopropyl-cyclohexanecarbonecarboxamide, (-)-menthyl acetoacetate, (-)-menthyl succinate, (-)-menthyl (S)-3-hydroxybutyrate, (-)-menthyl glutarate, 1 -[2-hydroxyphenyl]-4- [2-nitrophenyl]-1 ,2,3,6-tetrahydropyrimidine-2-one, di-(-)-menthyl glutarate, N-(2-hydroxyethyl)-2,3-dimethyl-2-isopropylbutanamide, and any combinations thereof.

[0139] Further exemplary cooling compounds include, but are not limited to, 1-isopropyl-3,3,5,7-tetramethyloctahydrobenzo[c]isoxazole, 5-(4-fluorophenyl)-1 , 3, 3,5,7-pentamethyloctahydrobenzo[c]isoxazole (including (3aR,5R,7S,7aR)-5-(4-Firmenich SA

[0140] fluorophenyl)-1,3,3,5,7-pentamethyloctahydrobenzo[c]isoxazole, (3aR,5R,7R,7aR)-5-(4-fluorophenyl)-1 ,3,3,5,7-pentamethyloctahydrobenzo[c]isoxazole, (3aR,5R,7S,7aS)-5-(4-fluorophenyl)-1,3,3,5,7-pentamethyloctahydrobenzo[c]isoxazole, or any combination thereof.

[0141] In some further embodiments, flavored products disclosed herein comprise one or more cooling enhancing compounds. As used herein, a “cooling enhancing compound” is capable of enhancing the cooling sensation provided by a cooling compound, such as those described herein, but may also provide a cooling sensation alone. Such cooling enhancing compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 9,394,287 and 10,421,727. Exemplary cooling enhancing compounds include, but are not limited to N-ethyl-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide; N-(1 H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide; 2-(4-fluorophenoxy)-N-(1 H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide; 2-(2-hydroxy-4-methylphenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide; 2-((2,3-dihydro-1 H-inden-5-yl)oxy)-N-(1 H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide; 2-((2,3-dihydro-1 H-inden-5-yl)oxy)-N-(1 H-pyrazol-3-yl)-N-(thiazol-5-ylmethyl)-acetamide; and 2-((5-methoxy-benzofuran-2-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide.

[0142] Further exemplary cooling enhancing compounds include, but are not limited to, compounds selected from the group consisting of (E / Z)-2-methyl-2-butenal, (E / Z)-2-isopropyl-5-methyl-2-hexenal, methyl acetate, and any combinations thereof.

[0143] In some other embodiments, the flavored product is a food product, such as a packaged meal, canned foods, meal replacement products, and the like.

[0144] In some embodiments, the flavored product is a beverage product, such as enhanced sparkling beverages, colas, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger-ales, root beers, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks, coconut waters, tea type drinks,Firmenich SA

[0145] coffees, cocoa drinks, beverages containing milk components, beverages containing cereal extracts and smoothies. In some embodiments, the beverage may be a soft drink.

[0146] The flavored product can be in any suitable physical form. For example, in some embodiments, the flavored product can be in the form of a solid, such as a powder. In a further such embodiment, the flavored product is a toothpowder, such as a toothpowder for whitening teeth, removing stains (e.g., tobacco stains), and the like. In some other embodiments, the flavored product can be a paste or a slurry, such as a toothpaste. In some other embodiments, the flavored product can be in the form of a cream or gel, such as a tooth gel or tooth cream. In some other embodiments, the flavored product can be a liquid suspension or solution, for example, with an aqueous carrier. The flavored product can, in some embodiments, be in the form of an emulsion, such as a microemulsion or nanoemulsion, where a surfactant, emulsifier, and the like can be present.

[0147] In some embodiments, the flavored product is an oral care product. As used herein, the term “oral care product” refers to a personal care product or other product, which in the ordinary course of usage, is not intentionally swallowed for purposes of systemic administration of particular therapeutic agents, but is rather retained in the oral cavity for a time sufficient to contact substantially all of the dental surfaces and / or oral tissues for purposes of oral activity. The oral care composition may be in various forms including toothpaste, toothpaste powder, teeth-whitening composition, dentifrice, tooth gel, subgingival gel, mouthrinse, mousse, foam, mouthspray, lozenge, chewable tablet, chewing gum or denture product. The oral care composition may also be incorporated onto strips or films for direct application or attachment to oral surfaces.

[0148] In some embodiments, the flavored product is a pharmaceutical product, such as a product designed to carry or deliver certain active pharmaceutical ingredients (APIs). Such APIs can be over-the-counter (OTC) drugs, such as acetaminophen and other OTC cough and cold medications. In some embodiments, the API is a prescriptionbased drug.Firmenich SA

[0149] In some embodiments, the flavored product, typically oral care product or pharmaceutical product, contains other beneficial ingredients, such as zinc salts, stannous salts, cetylpyridinium chloride, triclosan, and the like. Exemplary zinc salts include, but are not limited to, zinc citrate, zinc sulfate, zinc nitrate, zinc chloride, zinc gluconate, zinc acetate, zinc iodide, zinc fluoride, zinc chlorofluoride, zinc hexafluorozirconate, zinc phosphate, zinc carbonate, zinc oxide, zinc pyrophosphate, zinc metaphosphate, zinc lactate, zinc malate, zinc glycinate, zinc oxalate, and any mixture thereof. An exemplary stannous salt is stannous fluoride. However, some beneficial agents may present an unpleasant taste to consumers. Therefore, in certain embodiments, the oral malodor composition or flavored product is free of zinc salts, stannous salts, cetylpyridinium chloride, or triclosan.

[0150] In certain embodiments of any aspects and embodiments set forth herein that refer to a flavored product, the flavored product is a non-naturally-occurring product, such as a packaged food or beverage product.

[0151] Further non-limiting examples of food and beverage products or formulations include sweet coatings, frostings, or glazes for such products or any entity included in the Soup category, the Dried Processed Food category, the Beverage category, the Ready Meal category, the Canned or Preserved Food category, the Frozen Processed Food category, the Chilled Processed Food category, the Snack Food category, the Baked Goods category, the Confectionery category, the Dairy Product category, the Ice Cream category, the Meal Replacement category, the Pasta and Noodle category, and the Sauces, Dressings, Condiments category, the Baby Food category, and / or the Spreads category.

[0152] In general, the Soup category refers to canned / preserved, dehydrated, instant, chilled, UHT and frozen soup. For the purpose of this definition soup(s) means a food prepared from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid which may include visible pieces of some or all of these ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-serve, semi-condensed or condensed and may be served hot or cold, as a first course or as the main course of a meal or as a between meal snack (sipped like a beverage). Soup may be used as an ingredient for preparing otherFirmenich SA

[0153] meal components and may range from broths (consomme) to sauces (cream or cheese-based soups).

[0154] The Dehydrated and Culinary Food Category usually means: (i) Cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); (ii) Meal solutions products such as: dehydrated and freeze dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of ready-made dishes, meals and single serve entrees including pasta, potato and rice dishes; and (iii) Meal embellishment products such as: condiments, marinades, salad dressings, salad toppings, dips, breading, batter mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including recipe mixes for salad, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or frozen.

[0155] The Beverage category usually means beverages, beverage mixes and concentrates, including but not limited to, carbonated and non-carbonated beverages, alcoholic and non-alcoholic beverages, ready to drink beverages, liquid concentrate formulations for preparing beverages such as sodas, and dry powdered beverage precursor mixes. The Beverage category also includes the alcoholic drinks, the soft drinks, sports drinks, isotonic beverages, and hot drinks. The alcoholic drinks include, but are not limited to beer, cider / perry, FABs, wine, and spirits. The soft drinks include, but are not limited to carbonates, such as colas and non-cola carbonates; fruit juice, such as juice, nectars, juice drinks and fruit flavored drinks; bottled water, which includes sparkling water, spring water and purif ied / table water; functional drinks, which can be carbonated or still and include sport, energy or elixir drinks; concentrates, such as liquid and powder concentrates in ready to drink measure. The drinks, either hot or cold, include, but are not limited to coffee or ice coffee, such as fresh, instant, and combined coffee; tea or iced tea, such as black, green, white, oolong, and flavored tea; and other drinks including flavor-, malt- or plant-based powders, granules, blocks or tablets mixed with milk or water.Firmenich SA

[0156] The Snack Food category generally refers to any food that can be a light informal meal including, but not limited to Sweet and savory snacks and snack bars.

[0157] Examples of snack food include, but are not limited to fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts and other sweet and savory snacks. Examples of snack bars include, but are not limited to granola / muesli bars, breakfast bars, energy bars, fruit bars and other snack bars.

[0158] The Baked Goods category generally refers to any edible product the process of preparing which involves exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to bread, buns, cookies, muffins, cereal, toaster pastries, pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cake, any baked foods, and any combination thereof. Further examples include, but are not limited to packaged / industrial bread, unpackaged / artisanal bread, packaged / industrial cakes, unpackaged / artisanal cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, rte cereals, family breakfast cereals, flakes, muesli, other cereals, children’s breakfast cereals, and hot cereals.

[0159] The Ice Cream category generally refers to frozen dessert containing cream and sugar and flavoring. Examples of ice cream include, but are not limited to, impulse ice cream; take-home ice cream; frozen yoghurt and artisanal ice cream; soy, oat, bean (e.g., red bean and mung bean), and rice-based ice creams. Further examples of ice cream include, but are not limited to, single portion dairy ice cream, single portion water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, take-home dairy ice cream, ice cream desserts, bulk ice cream, and take-home water ice cream.

[0160] The Confectionery category generally refers to edible product that is sweet to the taste. Examples of confectionery include, but are not limited to candies, gelatins, chocolate confectionery, sugar confectionery, gum, and the likes and any combination products. Further examples include, but are not limited to, tablets, countlines, bagged selflines / softlines, boxed assortments, standard boxed assortments, twist wrapped miniatures, seasonal chocolate, chocolate with toys,Firmenich SA

[0161] alfajores, other chocolate confectionery, mints, standard mints, power mints, boiled sweets, pastilles, gums, jellies and chews, toffees, caramels and nougat, medicated confectionery, lollipops, liquorice, and other sugar confectionery.

[0162] The Meal Replacement category generally refers to any food intended to replace the normal meals, particularly for people having health or fitness concerns. Examples of meal replacement include, but are not limited to, slimming products and convalescence drinks, and convalescence products.

[0163] The Ready Meal category generally refers to any food that can be served as meal without extensive preparation or processing. The ready meal includes products that have had recipe “skills” added to them by the manufacturer, resulting in a high degree of readiness, completion and convenience. Examples of ready meal include, but are not limited to canned / preserved, frozen, dried, chilled ready meals; dinner mixes; frozen pizza; chilled pizza; and prepared salads.

[0164] The Pasta and Noodle category includes any pastas and / or noodles including, but not limited to canned, dried and chilled / fresh pasta; and plain, instant, chilled, frozen and snack noodles.

[0165] The Canned / Preserved Food category includes, but is not limited to, canned / preserved meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruit, ready meals, soup, pasta, and other canned / preserved foods.

[0166] The Frozen Processed Food category includes, but is not limited to frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soup, noodles, and other frozen food.

[0167] The Dried Processed Food category includes, but is not limited to rice, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, and instant noodles. The Chill Processed Food category includes, but is not limited to chilled processed meats, processed fish / seafood products, lunch kits, fresh cut fruits, ready meals, pizza, prepared salads, soup, fresh pasta and noodles.Firmenich SA

[0168] The Sauces, Dressings and Condiments category includes, but is not limited to tomato pastes and purees, bouillon / stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy-based sauces, pasta sauces, wet / cooking sauces, dry sauces / powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickled products, and other sauces, dressings and condiments.

[0169] The Baby Food category includes, but is not limited to, milk- or soybean-based formula; and prepared, dried and other baby food.

[0170] The Spreads category includes, but is not limited to jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads.

[0171] The Dairy Product category generally refers to edible product produced from mammal's milk. Examples of dairy products include, but are not limited to drinking milk products, cheese, yoghurt and sour milk drinks, and other dairy products.

[0172] Further examples of dairy products include, but are not limited to, fresh / pasteurized milk, full fat fresh / pasteurized milk, semi skimmed fresh / pasteurized milk, long-life / uht milk, full fat long life / uht milk, semi skimmed long life / uht milk, fat-free long life / uht milk, goat milk, condensed / evaporated milk, plain condensed / evaporated milk, flavored, functional and other condensed milk, flavored milk drinks, dairy only flavored milk drinks, flavored milk drinks with fruit juice, soy milk, fermented dairy drinks, coffee Whiteners, powder milk, flavored powder milk drinks, cream, processed cheese, spreadable processed cheese, unspreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, plain / natural yoghurt, flavored yoghurt, fruited yoghurt, probiotic yoghurt, drinking yoghurt, regular drinking yoghurt, and probiotic drinking yoghurt.

[0173] In some embodiments, the flavored product comprises one or more confectioneries, chocolate confectionery, tablets, countlines, bagged selflines / softlines, boxed assortments, standard boxed assortments, twist wrapped miniatures, seasonal chocolate, chocolate with toys, alfajores, other chocolate confectionery, mints, standard mints, power mints, boiled sweets, pastilles, gums, jellies and chews,Firmenich SA

[0174] toffees, caramels and nougat, medicated confectionery, lollipops, liquorice, other sugar confectionery, bread, packaged / industrial bread, unpackaged / artisanal bread, pastries, cakes, packaged / industrial cakes, unpackaged / artisanal cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, rte cereals, family breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single portion dairy ice cream, single portion water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, take-home ice cream, take-home dairy ice cream, ice cream desserts, bulk ice cream, take-home water ice cream, frozen yoghurt, artisanal ice cream, dairy products, milk, fresh / pasteurized milk, full fat fresh / pasteurized milk, semi skimmed fresh / pasteurized milk, long-life / uht milk, full fat long life / uht milk, semi skimmed long life / uht milk, fat-free long life / uht milk, goat milk, condensed / evaporated milk, plain condensed / evaporated milk, flavored, functional and other condensed milk, flavored milk drinks, dairy only flavored milk drinks, flavored milk drinks with fruit juice, soy milk, sour milk drinks, fermented dairy drinks, coffee Whiteners, powder milk, flavored powder milk drinks, cream, cheese, processed cheese, spreadable processed cheese, unspreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yoghurt, plain / natural yoghurt, flavored yoghurt, fruited yoghurt, probiotic yoghurt, drinking yoghurt, regular drinking yoghurt, probiotic drinking yoghurt, chilled and shelf-stable desserts, dairybased desserts, soy-based desserts, chilled snacks, fromage frais and quark, plain fromage frais and quark, flavored fromage frais and quark, savory fromage frais and quark, sweet and savory snacks, fruit snacks, chips / crisps, extruded snacks, torti lla / corn chips, popcorn, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, slimming products, convalescence drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, chilled ready meals, dinner mixes, frozen pizza, chilled pizza, soup, canned soup, dehydrated soup, instant soup, chilled soup, hot soup, frozen soup, pasta, canned pasta, dried pasta, chilled / fresh pasta, noodles, plain noodles, instant noodles, cups / bowl instant noodles, pouch instant noodles, chilled noodles, snack noodles, canned food, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready meals, canned soup, cannedFirmenich SA

[0175] pasta, other canned foods, frozen food, frozen processed red meat, frozen processed poultry, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven baked potato chips, other oven baked potato products, non-oven frozen potatoes, frozen bakery products, frozen desserts, frozen ready meals, frozen pizza, frozen soup, frozen noodles, other frozen food, dried food, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, instant noodles, cups / bowl instant noodles, pouch instant noodles, chilled food, chilled processed meats, chilled fish / seafood products, chilled processed fish, chilled coated fish, chilled smoked fish, chilled lunch kit, chilled ready meals, chilled pizza, chilled soup, chilled / fresh pasta, chilled noodles, oils and fats, olive oil, vegetable and seed oil, cooking fats, butter, margarine, spreadable oils and fats, functional spreadable oils and fats, sauces, dressings and condiments, tomato pastes and purees, bouillon / stock cubes, stock cubes, gravy granules, liquid stocks and fonds, herbs and spices, fermented sauces, soy based sauces, pasta sauces, wet sauces, dry sauces / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low fat salad dressings, vinaigrettes, dips, pickled products, other sauces, dressings and condiments, baby food, milk formula, standard milk formula, follow-on milk formula, toddler milk formula, hypoallergenic milk formula, prepared baby food, dried baby food, other baby food, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads.

[0176] Some embodiments provide a chewable flavored product that may or may not be intended to be swallowed. In some embodiments, the chewable flavored product may be gum, chewing gum, sugarized gum, sugar-free gum, functional gum, bubble gum including compounds as disclosed and described herein, individually or in combination.

[0177] In the third aspect, the present disclosure relates to a method of reducing or inhibiting the perception of oral malodor in a subject, the method comprising exposing the subject to the oral malodor counteracting composition or the flavored product described herein.Firmenich SA

[0178] The features of the oral malodor counteracting composition and flavored product are as described herein and are applied mutatis mutandis to the method for reducing or inhibiting the perception of oral malodor in a subject. The step of exposing a subject to the oral malodor counteracting composition or the flavored product may be achieved according to any manner selected by those of ordinary skill in the art. For example, the oral malodor counteracting composition may be incorporated into a flavored product, which is then used in the oral cavity of the subject.

[0179] In the fourth aspect, the present disclosure relates to use of the oral malodor counteracting composition or flavored product described herein for reducing or inhibiting the perception of oral malodor in a subject. The features of the oral malodor counteracting composition and flavored product are as described herein and are applied mutatis mutandis to the use described herein.

[0180] The compositions, products, methods, and uses according to various aspects of the present disclosure are further illustrated by the following non-limiting examples.

[0181] Example 1. Sensory evaluation

[0182] A model flavor (mint base flavor) with or without oral malodor keys according to some aspects of the present disclosure were evaluated in a sensory panel against an oral malodor (MO) reconstitution. Table 1 below summarizes the oral malodor keys according to some aspects of the present disclosure evaluated in this example.

[0183] Table 1.

[0184]

[0185] Firmenich SA

[0186]

[0187] Four samples were evaluated as follows:

[0188] Sample 1. Oral malodor reconstitution

[0189] Sample 2. Oral malodor reconstitution + model mint flavor (1% in triethyl citrate)

[0190] Sample 3. Oral malodor reconstitution + model mint flavor (1% in triethyl citrate) + oral MOC key A (0.05% in triethyl citrate)

[0191] Sample 4. Oral malodor reconstitution + model mint flavor (1% in triethyl citrate) + oral MOC key B (0.05% in triethyl citrate)

[0192] Sample 5. Model mint flavor (1% in triethyl citrate) only

[0193] 2L jars were prepared as follows. A cellulose pad was cut in half. 0.57 g (+ / - 0.05g) of MO reconstitution concentrate was applied on one half. 0.28 g (+ / - 0.05g) of the model mint flavor with or without oral MOC key was applied to the other half. Both halves were placed in their respective jar. Two jars were prepared containing only MO (Sample 1 ) and only model mint flavor (Sample 5) in which the other half of the cellulose pad contained only water. The jars were left for 30 min to equilibrate, after which the sensory evaluation was started. The evaluation was run for 1 hour.

[0194] The evaluation procedure was as follows:

[0195] Panelists (n=18) began the evaluation by smelling the malodor alone, as a reference, then they smelled each product under the test. The evaluation was conducted in a ventilated cabin in the sink cabins area with ventilation on. When each panelist wasFirmenich SA

[0196] called to conduct the test, he / she stepped into the cabin, lifted the lid of the jar, smelled the jar’s headspace, replaced the lid and stepped out of the cabin. Panelists wore gloves to assess the samples to avoid contamination. Panelists were asked to rate MO intensity and overall intensity on a scale of 0 to 10 (0 = no odor, 10 = extremely strong odor).

[0197] Each panelist assessed up to 7 samples:

[0198] 1* Identified malodour reference (MO only)

[0199] 1* Blind-coded negative control (MO only)

[0200] 1* Blind-coded positive control (base flavor only)

[0201] Up to 4* Blind-coded test samples (samples + MO)

[0202] FIG. 1 shows the MO intensity of MO reconstitution alone, MO reconstitution and model flavor with or without oral MOC key, and model flavor alone. FIG. 2 shows the overall intensity of MO reconstitution alone, MO reconstitution and model flavor with or without oral MOC key, and model flavor alone. Means with the same letter are not significantly different (a = 0.05). Error bars indicate 95% confidence interval.

[0203] It was observed that the sample containing the MO reconstitution and model flavor with oral MOC key A was perceived significantly lower from MO reconstitution and model flavor without any oral MOC key in terms of MO intensity. Therefore, it performed better than the model flavor alone against the bad breath MO. Both samples with the oral MOC keys (Samples 3 and 4) were perceived significantly (p<0.05) lower than the MO only sample (Sample 1) and significantly stronger than the flavor only sample (Sample 5) in terms of MO intensity. Therefore, they both reduced the bad breath MO perception significantly.

[0204] Example 2. Sensory evaluation

[0205] An oral malodor key according to some aspects of the present disclosure was evaluated in a sensory panel against the oral malodor (MO) reconstitution used in Example 1 compared to compositions containing aldehydes alone and alcohols alone. Table 2 below summarizes the oral malodor key (Oral MOC key C) accordingFirmenich SA

[0206] to some aspects of the present disclosure evaluated against compositions containing aldehydes alone (Composition C1) and alcohols alone (Composition C2).

[0207] Table 2.

[0208]

[0209] Four samples were prepared according to Table 3 below.

[0210] Table 3.

[0211]

[0212] Firmenich SA

[0213] 2L jars were prepared as follows. A cellulose pad was cut in half. MO reconstitution concentrate was applied on one half. Oral MOC key C, Composition C1 , or Composition C2 was applied to the other half. Both halves were placed in their respective jar. One jar was prepared containing only MO (Sample A) in which the other half of the cellulose pad contained only water. The jars were left for 30 min to equilibrate, after which the sensory evaluation was started. The evaluation was run for 1 hour.

[0214] The evaluation procedure according to Example 1 was followed, except that the number of panelists was 4 (n=4). Panelists were asked to rate MO intensity on a scale of 0 to 10 (0 = no odor, 10 = extremely strong odor).

[0215] FIG. 3 shows the malodor intensity reduction of MO intensity by Oral MOC key C, Composition C1 , and Composition C2. Reduction of MO intensity is the ratio of the difference between the MO intensity of MO alone and the MO intensity of the MO in the presence of Oral MOC key C, Composition C1, or Composition C2 multiplied by 100%. It can be seen that Oral MOC key C provides better malodor reduction than either Composition C1 or Composition C2.

[0216] Example 3. Sensory evaluation

[0217] An oral malodor key according to some aspects of the present disclosure was evaluated in a sensory panel against the oral malodor (MO) reconstitution used in Example 1 compared to compositions containing aldehydes alone and alcohols alone. Table 4 below summarizes the oral malodor key (Oral MOC key D) according to some aspects of the present disclosure evaluated against compositions containing aldehydes alone (Composition C3) and alcohols alone (Composition C4).

[0218] Table 4.

[0219]

[0220] Firmenich SA

[0221]

[0222] Four samples were prepared according to Table 5 below.

[0223] Table 5.

[0224]

[0225] The samples were prepared and evaluated according to the procedure in Example 2.Firmenich SA

[0226] FIG. 4 shows the malodor intensity reduction of MO intensity by Oral MOC key D, Composition C3, and Composition C4. Reduction of MO intensity is the ratio of the difference between the MO intensity of MO alone and the MO intensity of the MO in the presence of Oral MOC key D, Composition C3, or Composition C4 multiplied by 100%. It can be seen that Oral MOC key D provides better malodor reduction than either Composition C3 or Composition C4.

[0227] The disclosed subject matter has been described with reference to specific details of particular embodiments thereof. It is not intended that such details be regarded as limitations upon the scope of the disclosed subject matter except insofar as and to the extent that they are included in the accompanying claims.

[0228] Therefore, the exemplary embodiments described herein are well adapted to attain the ends and advantages mentioned as well as those that are inherent therein. The particular embodiments disclosed above are illustrative only, as the exemplary embodiments described herein may be modified and practiced in different but equivalent manners apparent to those of ordinary skill in the art having the benefit of the teachings herein. Furthermore, no limitations are intended to the details of construction or design herein shown, other than as described in the claims below. It is therefore evident that the particular illustrative embodiments disclosed above may be altered, combined, or modified and all such variations are considered within the scope and spirit of the exemplary embodiments described herein. The exemplary embodiments described herein illustratively disclosed herein suitably may be practiced in the absence of any element that is not specifically disclosed herein and / or any optional element disclosed herein.

Claims

1. Firmenich SAWHAT IS CLAIMED IS:

1. An oral malodor counteracting composition comprising:a) one or more aldehydes of formula RiCHO, wherein R1 is a linear or branched C3-C12 alkyl group or a linear or branched C6-C12 alkenyl group, each optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups, in an amount of from 0.01 % to 15% by weight relative to the total weight of the composition;b) one or more alcohols of formula R2OH, wherein R2 is a linear or branched C1-C12 alkyl group or a linear or branched C2-C12 alkenyl group, each optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups, in an amount of from 0.5% to 30% by weight relative to the total weight of the composition; andc) an ingestibly acceptable carrier in an amount of from 50% to 90% by weight, relative to the total weight of the composition.

2. The composition according to claim 1 , wherein the composition comprises at least one aldehyde of formula RaCHO, wherein Rais a linear or branched C3-C12 alkyl group, optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups.

3. The composition according to claim 2, wherein the composition comprises at least two, typically at least 3, more typically at least 4, aldehydes of formula RaCHO.

4. The composition according to any one of claims 1 to 3, wherein the composition comprises at least one aldehyde of formula RbCHO, wherein Rb is a linear or branched C6-C12 alkenyl group, optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups.

5. The composition according to any one of claims 1 to 4, wherein the composition comprises one or more aldehydes selected from the group consisting ofFirmenich SA3.7-dimethyl-6-octenal, (2E)-2-dodecenal, (2E,6Z)-2,6-nonadienal, (4Z)-4-dodecenal, octanal, decanal, undecanal, 3-(4-isopropylphenyl)-2-methylpropanal, 7-hydroxy-3,7-dimethyloctanal, 2,6-dimethyl-5-heptenal, and any combination thereof.

6. The composition according to any one of claims 1 to 5, wherein the one or more aldehydes of formula R1CHO is present in the composition in an amount of from 0.5% to 15%, typically 5% to 10%, by weight relative to the total weight of the composition.

7. The composition according to any one of claims 1 to 6, wherein the composition comprises one or more alcohols of formula RaOH, wherein Rais a linear or branched C1-C12 alkyl group, optionally substituted with one or more C1-C3 alkyl, OH, or aryl groups, wherein the aryl group is optionally substituted with one or more C1-C3 alkyl groups.

8. The composition according to any one of claims 1 to 7, wherein the composition comprises one or more alcohols selected from the group consisting of 3.7-dimethyl-6-octen-1-ol, 3-phenyl-1 -propanol, 2-phenylethanol, and any combination thereof.

9. The composition according to any one of claims 1 to 8, wherein the one or more alcohols of formula R2OH is present in the composition in an amount of from 0.5% to 15%, typically 1% to 10%, more typically 1% to 5%, by weight relative to the total weight of the composition.

10. The composition according to any one of claims 1 to 9, wherein the ingestibly acceptable carrier is selected from the group consisting of monopropylene glycol, medium chain triglycerides, typically a mixture of Cs and C10 triglycerides, and any mixture thereof.

11. The composition according to any one of claims 1 to 10, further comprising one or more flavoring agents, typically eucalyptus oil, methyl dihydrojasmonate, or a combination thereof.Firmenich SA12. The composition according to claim 11 , wherein the one or more flavoring agents is present in the composition in an amount of from 0.1% to 30%, typically 0.5% to 15%, more typically 1% to 10%, by weight relative to the total weight of the composition.

13. A flavored product, typically oral care product, comprising the oral malodor counteracting composition according to any one of claims 1 to 12.

14. The flavored product according to claim 13, wherein the oral malodor counteracting composition is present in the flavored product in an amount of from 0.1 % to 20%, typically 1 % to 15%, by weight relative to the total weight of the flavored product.

15. A method of reducing or inhibiting the perception of oral malodor in a subject, the method comprising exposing the subject to the oral malodor counteracting composition according to any one of claims 1 to 12, or the flavored product according to claims 13 or 14.

16. Use of the oral malodor counteracting composition according to any one of claims 1 to 12 or the flavored product according to claims 13 or 14 for reducing or inhibiting the perception of oral malodor in a subject.

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